Ingredients
Equipment
Method
Prepare Syrup and Cheese:
- Combine sugar and water in a saucepan. Bring to a boil, then simmer for 8 minutes. Add lemon juice, simmer 2 minutes, remove from heat, and stir in orange blossom water. Cool completely.
- If the akkawi is salty, soak it in cold water for 30 minutes, changing the water once. Drain, pat dry, and shred.
Assemble:
- Heat the oven to 375°F (190°C). Cut the kataifi into short strands and toss thoroughly with melted clarified butter.
- Press two-thirds of the pastry firmly across the base and slightly up the sides of the pan. Spread cheese evenly, leaving a narrow border.
- Cover with the remaining pastry and press gently into an even layer.
Bake and Syrup:
- Bake for 30 to 35 minutes, until deeply golden and crisp.
- Immediately pour about three-quarters of the cool syrup evenly over the hot kunefe. Rest 5 minutes, garnish with pistachios, and serve with extra syrup alongside.
Nutrition
Notes
- Low-moisture mozzarella can replace akkawi, though the flavor will be milder.
- Use clarified butter rather than whole butter to keep the pastry crisp and prevent burnt milk solids.